This edible cookie dough is all about that soft, scoopable texture and rich, toasty-vanilla flavor without ever going near an oven for the finished product. The flour gets heat-treated right on a baking sheet first, so you can dig in safely with a spoon straight from the bowl. Brown sugar and cane sugar whip up into a light, fluffy base, and a splash of vanilla rounds out the flavor before everything comes together into one smooth, cohesive dough. Melty pockets of chocolate get folded in last, studding every bite with pools of chocolate throughout. It keeps well in the fridge for up to five days, so it's easy to portion out a spoonful whenever the craving hits. This one's a genuinely solid pick for a dairy free treat drawer.
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Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 15 minutes, before using.
In a large mixing bowl, beat the vegan butter, brown sugar, and cane sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
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